Sun-Dried Tomato, Sausage & Kale Pasta (aka Your New Favorite Weeknight Dinner)

Prep Time: 10 minutes    Cook Time: 20 minutes  Serves: 4   Author: Olivelle

Let's be real - there are nights when you want to impress your taste buds without turning dinner into a full-time job. This is that dish. Big flavor, easy steps, and all that comfort of a rustic Italian meal right in your kitchen.

We're talkin' wide ribbons of pappardelle pasta, juicy Italian sausage, earthy kale, and sun-dried tomatoes. But what really takes this recipe over the top? Olivelle's flavor-packed PizzaOlio Infused Olive Oil, Sun-Dried Tomato Barrel Aged Balsamic, and Bruschetta Dried Herb Blend. Toss in some lemon zest and Parmesan, and BAM - you've got a dinner that tastes like it came straight from Nonna's kitchen (with none of the stress).

Ingredients:

• 1 lb Pappardelle Italian Pasta 
• 1 Pasta Rock (for perfectly salted pasta water)
• 1 Tbsp PizzaOlio Infused Olive Oil
• 1 lb Italian Ground Sausage
• 1 Small Shallot, diced
• 1 Head Kale, chopped
• 8 oz jar Sun-Dried Tomatoes, drained
• 2 Tbsp Bruschette Dried Herb Blend
• 3 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
• 1 Lemon, zested and juiced
• 1 cup Freshly Grated Parmesan, plus extra for garnish
• Chopped parsley (for garnish)

Need ingredients? You can grab the infused oil, balsamic and herb blend right here at Chivilla Bay - online or in-store.

Directions:

1. Boil It Up: Bring a large pot of water to a boil. Drop in a Pasta Rock to salt your water like a pro.
2. Cook the Pasta: Boil the pappardelle according to package directions. Before draining, save 1 cup of that starchy pasta water for the sauce. Drain and set aside.
3. Brown that Sausage: Heat PizzaOlio Olive Oil in a large pan over medium heat. Add sausage and cook until browned, about 5 minutes.
4. Add the veg: Stir in diced shallot, chopped kale, sun-dried tomatoes, Bruschetta Herb Blend, and the Sun-Dried Tomato Balsamic. Cook until the Kale is tender and bright green - about 3 minutes.
5. Toss & Finish: Add cooked pasta, 1/2 cup reserved pasta water, lemon zest and juice, and the Parmesan. Stir it all together and cook a minute or two more. Add extra pasta water if needed to get that perfect saucy texture.
6. Serve It Up: Dish it out and top with extra Parmesan and chopped parsley. Then take a bow - you nailed it.

Pro Tip: Double the batch and reheat it for lunch the next day - it's even better after the flavors marry overnight.